Mini pides with aubergine

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A quick and tasty snack based on the Turkish pide with a filling of spicy aubergine and pomegranate seeds

Ingredients

Preparation

Cut the eggplant into very small cubes. Heat the oil in a pan and add the aubergine. Sprinkle with cumin, paprika, salt and pepper. Finely chop a little parsley and toss in as well. Bake the aubergine for about 5 to 10 minutes until it starts to soften.
Divide the dough into 6 pieces. Roll into balls. Roll out a ball into an oval or about 15 cm. Spoon some of the aubergine mixture in the middle. Fold the edges slightly over the filling and twist the ends slightly over each other. Repeat with all the dough and filling.
Bake the mini pides with aubergine in the oven for about 15 minutes. Before serving, spoon over the pomegranate seeds and sprinkle with parsley.
Tip: delicious with a yogurt dip. Nice for the mezze.
Mini pides with aubergine

Source: Leukerecepten by leukerecepten-nl.
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